Having only used chestnut flour to make pancakes in the past, I really had a hankering to bake with it on Sunday to create a really naughty brownie that was gooey and chewy and had that more-ish flavour from the nutty chestnut flour. To make things exciting I added some chopped up Mars bars into the mix. In all fairness, I was only sticking to my resolution of using up most things in my pantry. It was handy then that I had a few mini bars hanging around in the bottom of the chocolate box. I also decided to bake the brownie as a cake. I have always had a fondness for things that masquerade as some other things. I feel it makes those things more interesting. Plus my people always get more excited about cake than brownie like most people. I was surprised at how light this cake felt with that perfect sugar to salty balance. If you wanted to feel more virtuous, skip the Mars bar and add the same amount of dried cranberries or goji berries. Either way, this is a dirty trashy indulgent chocolate concoction that will make you feel really good.
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TRASHY CHESTNUT BROWNIE CAKE
for the cake
- 1/2 cup (75 g) chestnut flour
- 1/4 cup (30 g) almond meal
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (65 g) coconut sugar
- 2 teaspoons vanilla bean paste/powder
- 200 g butter, melted
- 2 eggs, lightly beaten
- 250 g dark chocolate bits
- 1/4 cup (35 g) brazil nuts, roasted and chopped
- 120 g Mars bar, chopped into little cubes
for the chocolate ganache
- 150 g dark chocolate bits
- 1/4 cup (65 ml) pure cream
- Preheat oven to 160C. Grease and line a 19cm X 4cm high round sandwich tin with baking paper.
- Place chestnut flour, almond meal, salt, baking powder and coconut sugar in a large bowl. Toss gently to mix. Add butter, eggs and vanilla. Mix gently with a wooden spoon until well combined. Add chocolate bits, nuts and Mars bar cubes. Mix well until batter is evenly combined.
- Spoon batter into the prepared tin and bake for approximately 45-50 in the pre-heated oven until just cooked through the middle and edges are coming away. You will see pools of melted butter around the top edges which is okay.
- Remove from oven and cool completely in the tin.
- To make the ganache, melt chocolate bits and cream in a small saucepan on low heat, stirring constantly until smooth and glossy. Drizzle ganache over the cooled cake with a spoon. Allow ganache to cool and set for an hour.
- Cut into wedges and enjoy cold or warm with a dollop of vanilla bean ice cream.
Could we replace chestnut flour with other types of flour? What would be a good replacement? I'm guessing coconut flour would not be a good choice?
Oh. My. Word. This was to die for! I made it last night for dessert and I can't stop nibbling at it this morning! Thank you so much for sharing this deliciousness, Sneh!
perfect brownie, i love it
I haven't baked with chestnut flour but must track some down - what a decadent and rich cake, perfect for all brownie lovers!
Oh this is too much for my eyes! I am staying away from desserts lately.. I just want to attack it! Great photos!
I really don't do enough with chestnuts. Years ago, I made wedding cookies and became totally infatuated with chestnut flour. But because they're so seasonal and it can be a tad bit troublesome to work with them, I haven't returned to them in quite some time. But if I ever come across chestnut flour, you can bet your butt I'll be buying some to make this brownie cake!
Oh, I adore this cake, Sneh. Your photos are incredible! <3
LOVE this. Seriously, chestnut flour? Using things up in your pantry or not, that's a stellar idea. And Mars bars! Yep, I'm a fan.
"Trashed up" brownies are the best kind! Love the use of chestnut flour, sounds delicious 🙂
Omg this gave me such a chocolate craving! Must make brownie cake now! I think it will be hard to resist throwing in those chopped up mars bars... Genius!
Hi Sneh, Funny enough, last night I used chestnut flour as well to make a chocolate bread and what I have left in my antry before leaving...ie hazelnut milk and chocolate chips! Will post photos soon. Yours look delicious but I would leave the mars bars out for me as I fear it would be too sugary for me...Thanks and see you soon! Sandrine x
OK! So you have convinced me this could be healthy 🙂 I love baking with chestnut flour and yes as that is healthy we can totally overlook the mars bars. But hey cakes are meant to indulge!
1st of all- love your blog. your pictures are amazing !!
don't know about Mars in Australia, but everywhere else I checked, Mars has gluten in it ( it contains Malt which is gluten ) so although no flour, for celiacs, it does contain gluten.
Thanks Neta. Hence the Note (below the recipe) x
Oops ... Thanks 🙂
Hi, I'd be keen to know where you purchased chestnut flour? I've never tasted chestnuts (and my husband thinks he's allergic to nuts - he's not!), so this would be a delicious way to try the flavour.
Thanks in advance!
It looks delicious and divine! I would definitely add the mars bar. Yum and thanks!